Microwaveable frozen lobster tail products

ABSTRACT

In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims priority to U.S. Provisional Patent ApplicationSer. No. 61/726,082, filed Nov. 14, 2012, the disclosure of which isincorporated herein by reference in its entirety.

BACKGROUND Technical Field

The present invention relates, generally, to shellfish, and moreparticularly, to the processing and cooking of lobster.

Description of the Related Art

Consumers enjoy the flavor of fresh-cooked lobster. However, livelobster is an expensive, extremely-perishable, and labor-intensiveluxury item that has not been suited to home cooking and can bedifficult to cook for the average home chef.

Some manufacturers fully cook lobsters (e.g., by steaming or sous-videcooking) and then freeze or refrigerate and package the cooked lobsters,to provide a long shelf life and eliminate the requirement for consumersto cook the lobster at home. However, these fully-cooked lobsters aretypically brined, often resulting in an overly salty or rubbery product.Or, due to sous-vide cooking methods, these lobsters are cooked at sucha low temperature that the texture does not resemble that of a typicalfresh-cooked lobster.

Alternatively, to improve the home cooking experience for consumers,some manufacturers sell whole lobster that has been blanched, i.e.,partially cooked, prior to freezing and packaging. However, theblanching process cooks the juices out of the lobster and reduces itsflavor, in like manner to boiling chicken.

Consumers can buy raw frozen lobster tails that the consumer thawsbefore cooking, but the thawing process causes loss of moisture andjuices. Additionally, manufacturers use additives to keep these lobstertails plump, and these additives cause chemical reactions that tend tomake sauces that these lobster tails are cooked in watery.

Other manufacturers sell lobster with meat that has been fully orpartially loosened from the shell using high-pressure air or water,prior to freezing and packaging, so that the meat easily separates fromthe shell after cooking. However, the high pressure used to extract thelobster meat tends to degrade the texture and quality of the meat.

Consumers expect that cooking lobster in a microwave would result intough, rubbery, and inedible lobster, which is the result normallyobtained when attempting to cook raw lobster in a microwave. There haspreviously been no way for a consumer to cook raw lobster at home, in asingle step, in a way that results in a tender, juicy, delicious,ready-to-eat product, with its own sauce, in a matter of minutes.

SUMMARY

Embodiments of the invention provide solutions to the foregoing problemsand additional benefits, by providing a way for an ordinary consumerwith a microwave to enjoy lobster tail at home and a processing andcooking method for fresh-frozen lobster that is quick, neat, easy,labor-reduced, waste-reduced, self-contained, and results in aperfectly-cooked, ready-to-eat lobster product that tastes the same asif cooked from live in a conventional manner.

In one embodiment, the present invention provides a minimally-processedmicrowaveable lobster product including a lobster tail, a fat-containingcomposition, and a microwaveable package. The lobster tail has a shellcontaining lobster meat. The shell has a longitudinal axis with at leastone cut formed generally parallel to the longitudinal axis. Thefat-containing composition is disposed in a region above the lobstertail. The microwaveable package has first and second resilient layers.The first resilient layer is disposed under the lobster tail andcontacts the lobster tail. The second resilient layer is disposed abovethe lobster tail and contacts the lobster tail and the fat-containingcomposition.

In another embodiment, the present invention provides a method formanufacturing a microwaveable lobster product. The method includes: (a)forming a cut generally parallel to the longitudinal axis of the shellof a lobster tail containing lobster meat; (b) disposing afat-containing composition in a region above the lobster tail; and (c)disposing the lobster tail and fat-containing composition together in amicrowaveable package comprising first and second resilient layers, suchthat the first resilient layer is disposed under the lobster tail andcontacts the lobster tail, and the second resilient layer is disposedabove the lobster tail and contacts the lobster tail and thefat-containing composition.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a flowchart of an exemplary method for manufacturing amicrowaveable frozen lobster tail product consistent with a firstexemplary embodiment of the invention;

FIG. 2 shows a lobster tail section, in a step of the exemplary methodof manufacture of a microwaveable frozen lobster tail product consistentwith a first exemplary embodiment of the invention;

FIG. 3 shows a lobster tail section with a cut made lengthwise in theshell, in a step of the exemplary method of manufacture of amicrowaveable frozen lobster tail product consistent with a firstexemplary embodiment of the invention;

FIG. 4 shows a lobster tail section with the lobster meat pulled upthrough the cut in the shell to expose a portion of the meat, in a stepof the exemplary method of manufacture of a microwaveable frozen lobstertail product consistent with a first exemplary embodiment of theinvention;

FIG. 5 shows a lobster tail section with a fat-containing compositionplaced above the lobster tail, in a step of the exemplary method ofmanufacture of a microwaveable frozen lobster tail product consistentwith a first exemplary embodiment of the invention;

FIG. 6 shows a two-piece microwaveable thermoform pouch adapted to ventduring cooking, in a step of the exemplary method of manufacture of amicrowaveable frozen lobster tail product consistent with a firstexemplary embodiment of the invention;

FIG. 7 shows a finished microwaveable frozen lobster tail productconsistent with a first exemplary embodiment of the invention;

FIG. 8 shows a finished microwaveable frozen lobster tail productconsistent with a second exemplary embodiment of the invention;

FIG. 9 shows a finished microwaveable frozen lobster tail productconsistent with a third exemplary embodiment of the invention; and

FIG. 10 shows an exemplary application of a microwaveable frozen lobstertail product consistent with a fourth exemplary embodiment of theinvention.

DETAILED DESCRIPTION

Microwaving thawed lobster normally results in uneven cooking and tough,rubbery lobster meat. Instead, embodiments of the invention usefresh-frozen lobster designed to be cooked in the microwave while stillfrozen, to avoid this problem. The lobster is cooked from frozen insidemicrowaveable packaging, along with a fat-containing composition. Insome embodiments, various herbs, spices, seasonings, and flavorings areincluded in the fat-containing composition to form a sauce that combinesthe juices of the lobster with these other elements. The sauce iscreated while the lobster tail cooks inside the packaging. The flavorscan be customized, and since the lobster is cooked together with thefat, the combination of lobster juice and sauce forms an integratedlobster-and-sauce product, with no loss of juices or flavor. The naturaljuices from the raw lobster are captured and infused into the sauce, andthe sauce is created as the lobster cooks, rather than after the lobstercooks.

Embodiments of the invention provide a new type of minimally-processedproduct for the lobster industry for an entire new market, creating newdemand, and increasing revenue for lobstermen and seafood companies,while decreasing transportation and storage costs. Embodiments of theinvention eliminate the problem of attempting to provide live lobstersthat often die during transport or at some other point before cooking.Additionally, live lobsters held in a tank lose weight over time, andembodiments of the invention avoid this problem by fresh-freezinglobster tails instead of storing live lobsters in a tank.

Conventional processing of lobster for preparation by the home consumerinvolves the use of considerable amounts of sodium. Although a certainamount of sodium is naturally present in shellfish, the presence of anexcess amount of sodium in shellfish normally does not interfere withhome cooking, such as when shellfish is boiled, baked, fried, grilled,or the like.

However, when shellfish is cooked in a microwave oven, an abundance ofsodium can be problematic. Microwave ovens cook food primarily byreversing the polarity of water molecules in food each millisecond,thereby creating friction that cooks the food as the water moleculesessentially act as fuel sources. Although protein, fat, and starchmolecules also absorb microwave energy to a lesser degree, saltmolecules tend to break apart in the presence of water. When thisoccurs, sodium and chlorine ions create heat by colliding in therapidly-oscillating electromagnetic field, leaving less microwave energyavailable to cook the center of the food. A result of this phenomenoncan be seen with a refrigerated bowl of soup placed in a microwave forreheating. The soup near the outside of the bowl encounters themicrowave energy first, heats rapidly, and appears to boil. However, thecenter of the soup is still cold, because the salt ions around theoutside of the bowl absorb sufficient energy to produce localizedboiling before the rest of the soup can even absorb sufficient energy tobegin heating.

When shellfish containing too much sodium is cooked in a microwave, themeat becomes mushy due to the breakdown of the protein structure causedby the abundance of sodium ions. For this reason, shellfish treated withsodium tripolyphosphates (STPPs), shellfish that has been brined, andshellfish that contains too much sodium for any other reason is notsuitable for microwave cooking. Accordingly, conventional lobsterproducts, which are mostly brined and treated with STPPs, are unsuitablefor use in connection with microwave cooking.

It is therefore desirable that no brining steps be included during theflash-freezing process, nor in any other part of the process ofmanufacturing a microwaveable frozen lobster tail product consistentwith embodiments of the invention. This is because brine is a salt-basedsolution, and an abundance of salt ions interferes with microwavecooking.

For similar reasons, lobster treated with STPPs or other sodium saltsshould also desirably not be used in any part of the process ofmanufacturing a microwaveable frozen lobster tail product consistentwith embodiments of the invention.

For similar reasons, any fat-containing composition used in a lobsterproduct consistent with embodiments of the invention should desirablycontain little or no salt. For example, if butter is used as afat-containing composition, then the butter should desirably be unsaltedbutter, or composed primarily of unsalted butter, i.e., unsalted butterwith only a small amount of salt added for taste, e.g., a concentrationof 95% unsalted butter or higher.

While normal processing of lobster includes brine and STPPs, minimalprocessing of lobster according to embodiments of the invention does notinclude steps of brining or the use of STPPs.

Avoiding the use of brine, STPPs, and/or fat-containing compositionsthat contain salt ions therefore promotes evenness of cooking when thelobster tail is cooked in the microwave.

Embodiments of the invention provide processes for manufacturing andcooking a lobster tail, as well as lobster-tail products manufacturedand cooked according to such processes.

With reference to the flowchart of FIG. 1 and the views of FIGS. 2-7, anexemplary method 100 for manufacturing a minimally-processedmicrowaveable frozen lobster tail product consistent with a firstexemplary embodiment of the invention will now be described.

First, at step 101, a fresh lobster is caught. As shown in FIG. 2, atstep 102, a lobster tail section 200 with the shell intact, weighingapproximately 3.75 to 4 ounces (106 to 113 grams), is separated from thebody of the lobster.

As shown in FIG. 3, at step 103, a cut 201 is made in at least a portionof the shell of the lobster tail, to split the shell lengthwise.Although FIG. 3 shows that a split is made only along the top surface ofthe lobster tail, one or more cuts lengthwise may be made along the topand/or bottom surfaces of the tail to split the shell. In alternativeembodiments, the shell and its contents may be partially or entirelysplit in half lengthwise, or otherwise cut into strips or sections, orthe shell could be pierced with holes or perforated. Splitting orcutting the shell makes the lobster tail easier to eat and also resultsin the lobster meat cooking in a sauce that will be created during thecooking process, as will be explained in further detail below, whichimparts additional moisture into the meat.

As shown in FIG. 4, at an optional step 104, after the shell has beensplit, the lobster meat 202 is pulled up through the cut 201 in theshell of the lobster tail, so that a portion of the meat 202 is exposedoutside of the shell.

As shown in FIG. 5, at step 105, a solid or semi-solid composition 203containing a fat adapted to liquefy during cooking, such as 1 ounce (28grams) of butter or compound composed of mostly butter, is placed abovethe lobster tail. In one embodiment, the fat-containing composition isdisposed above or near an exposed portion of lobster meat, so that theliquid will trickle directly onto the meat as it liquefies duringcooking. The fat-containing composition may further contain herbs,spices, seasonings, and other flavorings that will be infused into thelobster meat during cooking.

At step 106, the lobster tail and fat-containing composition areflash-frozen. Flash freezing (or “blast freezing”) freezes the lobstertail quickly by subjecting it to cryogenic temperatures, e.g., wellbelow the 32° F. (or 0° C.) melting point of water, causing the waterinside the lobster tail to freeze in a very short period without forminglarge crystals, thus avoiding damage to sensitive cell membranes.

At step 107, the frozen lobster tail and fat-containing composition areplaced in a two-piece microwaveable thermoform pouch, such as theexemplary pouch 600 shown in FIG. 6. Pouch 600 is formed from two layersof resilient material that is strong enough to prevent being pierced bythe lobster shell, and it is specifically noted that the lobster taildoes not rest on any kind of rigid carrier or pallet within pouch 600.Additionally, the top resilient layer of pouch 600 directly contacts thefat-containing composition, which remains above the lobster tail thelobster tail is cooked. In this manner, both the top and bottomresilient layers of pouch 600 make direct contact with the lobster tail,and there is no risk of interference caused by any additional rigidcarrier or pallet layer during the cooking process. An additional costsavings is achieved by not having to use an additional rigid carrierlayer or tray to hold the lobster tail within pouch 600. At step 108,the contents of the pouch are vacuum-packed, resulting in product 700shown in FIG. 7, which is ready for (optional) additional packaging, andthen labeling and transport to a retail supply chain.

The home consumer purchases a unit at retail that contains product 700and brings it home. To cook the lobster tail, the consumer piercesproduct 700 with the tip of a knife (e.g., at the location of thefat-containing composition) for ventilation, then inserts product 700into a standard microwave oven, shell-side down, and cooks it at a powerof 800 watts for approximately 2 minutes and 30 seconds, at an internaltemperature of 184° F. (84.4° C.). At higher wattages, small downwardadjustments in cooking times are made. During the cooking process, thefrozen lobster tail defrosts and gently poaches in the microwaveablepouch to fully cook, while the fat-containing composition liquefies andforms a sauce that combines with the lobster meat to create a tender andjuicy ready-to-eat lobster tail. While many methods of cooking rawlobster tail, such as grilling, result in the cooked lobster tailsticking to the shell, an advantageous and convenient result ofmicrowave-cooking a lobster tail is that the lobster meat separateseasily from the shell, in a single piece.

FIG. 8 shows a microwaveable frozen lobster tail product 800 consistentwith a second exemplary embodiment of the invention. As shown, product800 is similar to product 700, except that product 800 employs a lobstertail 802 weighing approximately 2.25 to 3 ounces (64 to 85 grams) withits shell fully removed. A fat-containing composition 803 is disposedabove the shelled lobster tail 802, either before or afterflash-freezing, and the lobster tail 802 and fat-containing composition803 are vacuum-packed into a two-piece microwaveable pouch 801 adaptedto vent during cooking. Although FIG. 8 shows a whole lobster tail in apackage, a shelled lobster tail may be cut into two or more pieces priorto packaging in some embodiments. To cook the lobster tail, the homeconsumer inserts product 800 into a standard microwave oven, with theunderside of the tail desirably facing up, and cooks it at a power of800 watts for approximately 1 minute and 30 seconds, at an internaltemperature of 184° F. (84.4° C.). At higher wattages, small downwardadjustments in cooking times are made.

FIG. 9 shows a microwaveable frozen lobster tail product 900 consistentwith a third exemplary embodiment of the invention. As shown, product900 is similar to product 800, except that product 900 employs twolobster tails 902 with their shells fully removed, packed together in asingle two-piece microwaveable pouch 901. A single portion offat-containing composition 903 is disposed centrally above and locatedbetween the two lobster tails 902, either before or afterflash-freezing, and the lobster tails 902 and fat-containing composition903 are vacuum-packed into the pouch 901. This arrangement permits theuse of a single portion of fat-containing composition with multiplelobster tails. Although FIG. 9 shows lobster tails 902 with their shellsfully removed, this arrangement can also be used with lobster tails thatare still in their shells. Although FIG. 9 shows only two lobster tailspackaged together, it should be understood that more than two lobstertails could be packaged together, in alternative embodiments of theinvention. However, it has been found that a total weight of lobster notexceeding 8 ounces (or 226 grams) in a single microwaveable package isdesirable in order to consistently produce a high-quality product whencooked. Accordingly, in one embodiment, four 2-ounce (57 gram) lobstertails are desirably disposed in a single microwaveable package. Inanother embodiment, two 3-ounce (85 gram) lobster tails are desirablydisposed in a single microwaveable package.

It is desirable that a ratio of approximately 1 ounce (28 grams) offat-containing composition be used either per 3-ounce (85-gram) lobstertail, or for every 3 ounces (85 grams) of lobster meat, and that theamount of fat-containing composition be increased or decreasedappropriately to suit the amount of lobster meat used. Thefat-containing composition is desirably placed on the flesh side of thelobster tail.

In some embodiments, the fat-containing composition is added after thelobster tail is flash-frozen instead of the fat-containing compositionbeing flash-frozen along with the lobster tail.

In some embodiments, a fat-containing liquid may be used, instead of afat-containing solid or semi-solid adapted to liquefy during cooking. Inthis scenario, the lobster may absorb the liquid so as to marinatebefore being flash-frozen, whereby the infusion of fat into the lobsteris similar to the process that takes place while marinating a piece ofraw chicken or other meat.

In some embodiments, the packaging is vented and includes one or moreseams adapted to vent at a predetermined temperature and/or pressure.Alternatively, the packaging may be fully sealed, and the consumer maybe directed to pierce, slit, or otherwise vent the packaging prior tomicrowave cooking. In other embodiments, non-vented packaging is used,in which case bursting a seam is not likely to affect doneness. However,the user is directed to avoid a mess in this instance by placing thepackage on a plate or bowl during cooking.

It is desirable that no water glaze be included during theflash-freezing process, nor in any other part of the process ofmanufacturing a microwaveable frozen lobster tail product consistentwith embodiments of the invention. This is because water glaze tends toproduce a waterlogged sauce and a lobster with a significant reductionin lobster flavor. Further, water glazing increases the price of lobstermeat to the consumer, due to the addition of unnecessary water weight.

Variables that may affect microwave cooking time for the packagedlobster tail meat include, e.g., microwave oven wattage, preparation ofthe lobster tail (shell on/shelled; whole/cut into pieces; etc.),lobster tail size and weight, contents of the fat-containingcomposition, type of microwavable packaging and ventilation schemeemployed, and the like.

The lobster tail product can be adapted by a manufacturer for specificapplications. As shown in FIG. 10, in a fourth exemplary embodiment, thelobster tail product is pre-combined with specific flavorings in thethermoform packaging to make a one-step microwaveable filling 1000 for agourd 1001.

The tails of either soft-shell lobsters or hard-shell lobsters may beused, in different embodiments of the invention. Soft-shell lobstertails are relatively easier to use in conjunction with thermoformpackaging, because the incidence and risk of piercing the packaging isreduced relative to hard-shell lobster tails, which have hard edges andmay require repackaging after piercing. Additionally, the use of smallerlobster tails (e.g., up to 8 ounces (or 226 grams) for soft shells insummer, and up to 4.5 oz (or 113 grams) for hard shells in winter) isdesirable because the shells are softer relative to larger lobstertails. Additionally, soft-shell lobsters are juicier due to a higherwater content and tend to produce a more tender final product. It isalso desirable that tails of the North American Lobster (Homarusamericanus) be used in embodiments of the invention.

A product consistent with embodiments of the invention has numerousadvantages, including the following. There is a savings in labor, bothin terms of eliminating the need to keep lobster alive and properlyconditioned, and reducing kitchen preparation time and effort. Thecooked lobster tail product has a restaurant-quality consistency andtexture and a quality flavor. There is no need to dip the cooked lobsterin sauce, because the lobster emerges from the cooking process alreadycombined with the sauce. Lobster out of the shell and split tails in theshell can expand during cooking without the restrictions that wouldoccur if the lobster were completely enclosed by the shell. The lobstermeat plumps and is better able to absorb the accompanying fat andadditional flavoring when cooking from frozen.

Embodiments of the invention are suitable for the home cook who wants tohave perfectly-cooked lobster as part of a meal in a short amount oftime, without the mess, investment in additional ingredients and tools,time and money associated with conventional lobster cooking, and furtherproviding the benefit of marrying a sauce with the lobster, using thelobster's original juices. The product can be used by end consumers withlittle knowledge of how to properly cook lobster.

In alternative embodiments, previously-frozen lobster tails could beused instead of fresh-frozen or flash-frozen lobster tails, depending onthe methods used to process those tails and the degree of qualityintended for the end product. Price may be an issue for the endconsumer, and a previously-frozen tail may end up being less expensiveto use than a tail processed from fresh.

It is also noted that lobsters lose weight when out of water. Over a24-hour period, a 3-4% loss of weight can be observed, which results inless sauce after cooking using methods such as those exemplary methodsdescribed herein.

It should further be noted that adding a fat-containing composition to araw lobster tail before freezing is likely to produce a moreflavor-infused tail meat, while adding such butter to an already-frozentail is likely to reduce the infusion of flavor into the lobster meatrelative to a fresh tail, whose juices will combine with thefat-containing composition to create an extremely flavorful sauce.

It has been observed by the inventor hereof that, for lobster tails withshell on, using an 1100-watt continuous-cook microwave oven, thefollowing cooking times are desirably used, in embodiments of theinvention:

Lobster tail weight Cook Time 3 oz. (85 grams) 2 minutes 45 seconds 4oz. (113 grams) 3 minutes 4 to 4.5 oz. (113 grams to 126 grams) 3minutes 15 seconds 5 to 5.35 oz. (142 to 152 grams) 3 minutes 25 seconds

It has also been observed by the inventor hereof that, in one embodimentof the invention, a shell-on lobster tail weighing 3.86 ounces (109grams) with 1.108 ounces (31.4 grams) of butter cooked well in an1100-watt continuous-cook microwave oven in 2 minutes 45 seconds in avented package, with a good texture and flavor. In another embodiment ofthe invention, a shell-on lobster tail weighing 6.07 ounces (172 grams)with 1.108 ounces (38.8 grams) of butter cooked well in an 1100-wattcontinuous-cook microwave oven in 4 minutes in a vented package, with agood texture and flavor. In another embodiment of the invention, ashell-on lobster tail weighing 6.19 ounces (175 grams) with 1.108 ounces(41.3 grams) of butter cooked well in an 1100-watt continuous-cookmicrowave oven in 4 minutes in a vented package, with a good texture andflavor.

It should be understood that various changes in the details, materials,and arrangements of the parts which have been described and illustratedin order to explain the nature of this invention may be made by thoseskilled in the art without departing from the scope of the invention.For example, it should be understood that the inventive concepts ofembodiments of the invention may be applied to foods other than lobster.

The term “lengthwise,” as used herein, refers to a direction generallyparallel to the longitudinal axis of the lobster tail.

Reference herein to “one embodiment” or “an embodiment” means that aparticular feature, structure, or characteristic described in connectionwith the embodiment can be included in at least one embodiment of theinvention. The appearances of the phrase “in one embodiment” in variousplaces in the specification are not necessarily all referring to thesame embodiment, nor are separate or alternative embodiments necessarilymutually exclusive of other embodiments.

Although the disclosure is described herein with reference to specificembodiments, various modifications and changes can be made withoutdeparting from the scope of the present invention as set forth in theclaims below. Accordingly, the specification and figures are to beregarded in an illustrative rather than a restrictive sense, and allsuch modifications are intended to be included within the scope of thepresent invention. Any benefits, advantages, or solutions to problemsthat are described herein with regard to specific embodiments are notintended to be construed as a critical, required, or essential featureor element of any or all the claims.

It should be understood that the steps of the exemplary methods setforth herein are not necessarily required to be performed in the orderdescribed, and the order of the steps of such methods should beunderstood to be merely exemplary. Likewise, additional steps may beincluded in such methods, and certain steps may be omitted or combined,in methods consistent with various embodiments of the invention.

Although the elements in the following method claims, if any, arerecited in a particular sequence with corresponding labeling, unless theclaim recitations otherwise imply a particular sequence for implementingsome or all of those elements, those elements are not necessarilyintended to be limited to being implemented in that particular sequence.

Although the invention has been set forth in terms of the exemplaryembodiments described herein and illustrated in the attached documents,it is to be understood that such invention is purely illustrative and isnot to be interpreted as limiting. Consequently, various alterations,modifications, and/or alternative embodiments and applications may besuggested to those skilled in the art after having read this disclosure.Accordingly, it is intended that the invention be interpreted asencompassing all alterations, modifications, or alternative embodimentsand applications as fall within the true spirit and scope of thisdisclosure.

It will be further understood that various changes in the details,materials, and arrangements of the parts which have been described andillustrated in order to explain the nature of this disclosure may bemade by those skilled in the art without departing from the scope of thedisclosure as expressed in the following claims.

The embodiments covered by the claims in this application are limited toembodiments that (1) are enabled by this specification and (2)correspond to statutory subject matter. Non-enabled embodiments andembodiments that correspond to non-statutory subject matter areexplicitly disclaimed even if they fall within the scope of the claims.

The invention claimed is:
 1. A microwaveable lobster product comprising:a lobster tail having a shell containing lobster meat, the shell havinga longitudinal axis with at least one cut formed generally parallel tothe longitudinal axis; wherein the lobster tail has been substantiallyseparated from a body portion of a lobster; a fat-containing compositiondisposed in a region above the lobster tail; and a vacuum-packedmicrowaveable package comprising first and second resilient layers, thefirst resilient layer disposed under the lobster tail and contacting thelobster tail, and the second resilient layer disposed above the lobstertail and contacting the lobster tail and the fat-containing composition;wherein the vacuum-packed microwavable package is vented and wherein thefirst and second resilient layer are non-rigid.
 2. The microwaveablelobster product of claim 1, wherein the fat-containing composition isdisposed above an exposed portion of the lobster meat.
 3. Themicrowavable lobster product of claim 1, wherein the at least one cutformed generally parallel to the longitudinal axis of the shellcomprises at least one cut formed along the longitudinal axis of theshell and the fat-containing composition is disposed above the at leastone cut formed along the longitudinal axis of the shell.
 4. Themicrowaveable lobster product of claim 1, wherein the fat-containingcomposition is a solid or semi-solid compound.
 5. The microwaveablelobster product of claim 1, further comprising a second lobster tailhaving a shell containing lobster meat, the shell having a longitudinalaxis with at least one cut formed along the longitudinal axis, wherein:the first resilient layer is disposed under both of the lobster tailsand contacts both of the lobster tails, the second resilient layer isdisposed above both of the lobster tails and contacts both of thelobster tails and the fat-containing composition, and the fat-containingcomposition is disposed in a region above both of the lobster tails. 6.The microwaveable lobster product of claim 1, wherein the lobster tailis unglazed.
 7. The microwaveable lobster product of claim 1, whereinthe lobster tail is unbrined.
 8. The microwaveable lobster product ofclaim 1, wherein the fat-containing composition is composed primarily ofunsalted butter.
 9. The microwaveable lobster product of claim 1,wherein the lobster tail is frozen in a substantially uncooked state.10. A method for manufacturing a microwaveable lobster product, themethod comprising: (a) substantially separating a lobster tail from abody portion of a lobster; (b) forming at least one cut generallyparallel to the longitudinal axis of the shell of the lobster tailcontaining lobster meat; (c) disposing a fat-containing composition in aregion above the lobster tail; and (d) disposing the lobster tail andthe fat-containing composition together in a vacuum-packed microwaveablepackage comprising first and second resilient layers, such that thefirst resilient layer is disposed under the lobster tail and contactsthe lobster tail, and the second resilient layer is disposed above thelobster tail and contacts the lobster tail and the fat-containingcomposition; wherein the vacuum-packed microwavable package is vented;and wherein the first and second resilient layer are non-rigid.
 11. Themethod of claim 10, wherein step (c) comprises disposing thefat-containing composition above an exposed portion of the lobster meat.12. The method of claim 10, wherein the at least one cut formedgenerally parallel to the longitudinal axis of the shell comprises atleast one cut formed along the longitudinal axis of the shell andwherein step (c) comprises disposing the fat-containing compositionabove the at least one cut formed along the longitudinal axis of theshell.
 13. The method of claim 10, wherein the fat-containingcomposition is a solid or semi-solid compound.
 14. The method of claim10, further comprising: (e) disposing, in the vacuum-packedmicrowaveable package, a second lobster tail having a shell containinglobster meat, the shell having a longitudinal axis with at least one cutformed along the longitudinal axis, wherein: the first resilient layeris disposed under both of the lobster tails and contacts both of thelobster tails, the second resilient layer is disposed above both of thelobster tails and contacts both of the lobster tails and thefat-containing composition, and the fat-containing composition isdisposed in a region above both of the lobster tails.
 15. The method ofclaim 10, wherein the lobster tail is unglazed.
 16. The method of claim10, wherein the lobster tail is unbrined.
 17. The method of claim 11,wherein the fat-containing composition is composed primarily of unsaltedbutter.
 18. The method of claim 10, wherein the lobster tail is frozenin a substantially uncooked state.